Khachapuri
by taira
https://nofrillskitchen.com/adjaruli-khachapuri-recipe/ Georgian Cheese Bread If you can't find Imeruli or sulguni cheese, substitute an equal amount of feta for Imeruli and low-moisture, whole milk mozzarella for the sulguni.
4 g
kosher salt
1 g
active dry yeast
3 g
granulated sugar
105 g
all-purpose flour
60 g
water
30 g
whole milk
sulguni cheese
80 g
mozzarella cheese
70 g
feta cheese
1
egg
2 g
unsalted butter
combine the dry dough ingredients together and form a well
Heat water and milk to about 115 degrees Fahrenheit. Then pour it into the bowl of dry ingredients
Place the dough inside a bowl and cover with plastic wrap. Set aside in a warm place until the dough doubles in size ~1 hr
press the dough a few times, cover again, and let sit again for 30 mins
Towards the end of the rise, preheat the oven to 450 degrees and combine the cheeses for the filling in a bowl along with some black pepper
Spread the dough into a circle about 9 inches in diameter. Then roll 2 opposite sides of the circle towards the center so it ends up have a boat like shape and pinch the corners together.
Transfer to a baking sheet and stuff with the cheese mixture. Optionally brush the dough with an egg wash. Bake in a preheated 450 degrees oven for about 15 minutes or until the crust becomes golden brown.
Make a small well in the center of the khachapuri and drop 1 egg into it. Add butter around the filling and return to the oven to bake until the egg white is white and the yolk is still runny ~5 mins
When serving, mix the cheese and egg with a fork and serve immediately